| Cuisine: Italian | Type: Pizza | Serves: 4 pizzas |
|
Source:
|
Peter Reinhart |
|
Attributes:
|
Book |
|
Comments:
|
Rick has about a dozen pizza dough recipes, and this is the one he uses most often. It does not have the complexity of a sourdough base or overnight fermentation that some have. But it is easy to make; you can make it the same day, and it tastes great. Cut the final dough ball into four pieces, and freeze the pieces you don't plan to use in an oiled ziploc bag. Allow to defrost on the day of use. |
|
Serving Suggestions:
|
|
Ingredients:
|
22-1/2 oz (1 lb 6-1/2 oz, 5 cups) unbleached bread flour 2 tsp. kosher salt or 1-1/2 tsp. table salt 1 tsp. instant yeast 2 tsp. honey 1 tbs. olive oil 16 oz water, room temperature |
|
Instructions:
|
1. Add all the dry ingredients into the stand mixer and use the paddle attachment to combine. Then add the wet ingredients and mix on slow speed about 1 minute or until the ingredients are even distributed and fully hydrated. 2. Let rest for 5 minutes, then mix on medium low for an additional minute. Add more flour or water, a little at a time, as needed. The dough should be soft, supple and very tacky, even slightly sticky. 3. Rub some olive oil on a work surface (marble or cutting board) to make an oil slick about 1 foot in diameter. Transfer the dough to this surface. Stretch the dough into a rectangle, then fold over in thirds like folding a letter. Bring the top third down, the bottom third up, then form into a ball stretching the top and pinching the bottom. Place back on the surface and cover with a bowl. 4. Do three more folds, waiting 5 minutes between each. Add oil to surface if needed to prevent sticking. After the final stretch and fold, put into a large oiled bowl big enough to allow the dough to double if you plan to use it all right away. Or, cut the dough into pizza-sized pieces (thirds or fourths), wrap in plastic wrap and put in the refrigerator for later use. Or, put the cut pieces in an oiled plastic zip bag and freeze. (Set it out in the morning, and it will be ready to use by evening.) 5. When ready to use, press down on the dough ball to stretch it some. Flour the backs of your hands. Pick the dough up and drape it over the backs of your hands and using your thumbs, gently stretch the dough. After a while, let it rest and repeat until you have a pizza that is about 10 to 12 inches big. 6. Preheat oven to 550°F, or as high as your oven goes. Convection ovens are often hotter. Put a pizza stone in the oven and allow it to heat for at least 30 minutes. 7. Top your pizza and slide it onto the stone. It will cook in just a few minutes. |
|
Related recipes:
|
2014-02-09